Making homemade vegan nut milk is easy. Really! Here's how!
- Soak the nuts. Start with 1 cup of raw, unsalted nuts. In a large bowl, cover nuts with at least 1 inch of cool, filtered water. The nuts will plump, so make sure you have room in the bowl. Cover the bowl tightly and refrigerate for at least 4 hours or overnight.
- Drain the nuts in a colander and rinse thoroughly with cool water. Toss them in a blender. Add 1 1/2 cups of cool water and a pinch of salt (optional). If you want to sweeten the milk, you can add a couple of pitted dried dates to the mix, or a tablespoon of maple syrup or honey.
- Blend at the highest speed for about 2 minutes (thoroughly pulverized). Blend in up to 1/2 cup more water to thin, if desired. Taste the milk and add more sweetener or salt, if needed. You also can blend in some vanilla.
- Slowly pour through a sieve lined with cheesecloth. Squeeze. Keep sealed in the fridge.
Jumbo Almonds $17
Raw Cashews $16
Raw Pecans $23
Macadamia Nuts $19
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